A Florida study of illnesses from raw shellfish consumption reported the following species in descending order of frequency V. Vibrio species account for a significant proportion of human infections from the consumption of raw or undercooked shellfish (96). hollisae (40) are occasional human pathogens (1,39, 96). Other species within the genus, such as V. cholerae, except an ability to ferment sucrose. mimicus (24,103,111), is a recognized pathogen (103) with similar characteristics to V. vulnificus, are well-documented human pathogens (54,78,79, 90,101). Most produce oxidase and catalase, and ferment glucose without producing gas (7). They are motile most have a single polar flagellum, when grown in liquid medium. Members of the genus Vibrio are defined as Gram-negative, asporogenous rods that are straight or have a single, rigid curve. Revision History: Chapter 9 substantially rewritten and revised May 2004 Kaysner (ret.), Angelo DePaola (ret.), Jr., and Jessica Jones Bacteriological Analytical Manual (BAM) Main PageĪuthors: Charles A.
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